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Capers Catering

Caramel Cheesecake Trifle for Your Special Valentine

Happy Valentine’s Day! Looking for that perfect gift for your special someone? Our caramel cheesecake trifle may be just the right treat! Whether you are having a night with a date or if you are spending the night in with your best gals! These little cheesecake bites are packed with flavor and will be the perfect addition to your special meals. 

Check out how to make these delicious bites below!

Thank you to Allegro Photography for providing these amazing images!

Chocolate Caramel Cheesecake Trifle 
Serves ~ 12

Devil’s Food Chocolate Cake

Ingredients:

  • 1 1/2 cups (3 sticks) unsalted butter
  • 3/4 cup Dutch-process cocoa powder, plus more for pans
  • 1/2 cup boiling water
  • 2 1/4 cups sugar
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, lightly beaten
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk

Directions:

  1. Heat oven to 350 degrees. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, Beat in vanilla. Add the eggs gradually 

  3. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter.

  4. Divide batter evenly among the three prepared pans. Bake 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. 

Recipe adapted from Martha Stewart’s Devil’s Food Cake

Caramel Sauce 

Ingredients:

  • 10 oz jar caramel sauce divided, preferably salted caramel
  • 1 1/2 cups cold heavy cream
  • 1/4 cup powdered sugar
  • 3/4 teaspoon vanilla extract

Directions:

  1. Using a hand mixer, or stand mixer fitted with the whisk attachment, whip heavy cream, powdered sugar, and vanilla until soft peaks form.

Assembly of the Trifle:

  1. Once the cake has cooled. Cut the cake into bite sized pieces. Layer cake, whipped cream, caramel sauce, into small glasses.